It has a soupy consistency, and is made from a mixture of spices consisting of roasted coconut, coriander seeds, dried red chili and fenugreek.

All spices are ground to a paste and cooked in tamarind water with vegetables.

When completed it looks like a rich medium brown gravy and is normally served with rice.

In some parts of Kerala, theeyal is included in a traditional sadya menu.

Vegetables used for theeyal include pearl onion or shallot, bitter melon, potato, eggplant, okra, cucumber, and raw mango.